Instant Pot Pulled Pork Banh Mi Sliders
- 2 tablespoons olive oil
- 1 (3-pound) pork shoulder, cut into 3 chunks
- ¼ cup soy sauce
- ½ cup chicken broth
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- Cilantro, chopped
- Sliced jalapeños
- Slider buns
- For the pickled veggies:
- 2 carrots, shredded
- 1 small cucumber, thinly sliced
- ½ cup white vinegar
- ½ cup water
- ½ cup sugar
- For the spicy mayo:
- ½ cup mayonnaise
- 2 tablespoons Korean chile paste (Gochujang), or Sriracha
Turn Instant Pot on to sauté function.
Add the olive oil. Once hot, add the pork shoulder to the instant pot and cook until brown, about 2-3 minutes on each side.
In a small bowl, whisk together soy sauce, chicken broth, brown sugar, fish sauce, apple cider vinegar, ginger and garlic.
Once pork is browned, turn off sauté function.
Pour sauce over pork and cover with lid. Cook in the pressure cooker on high for 90 minutes.
While the pork is cooking, make the pickled veggies and the spicy mayonnaise.
For the veggies, place the carrots and cucumber in a mason jar. Add the vinegar, sugar and water to a small pot over medium-high heat. Bring to a boil. Once the sugar is dissolved, pour mixture over the veggies. Let it sit at room temperature until ready to use.
For the spicy mayonnaise, mix together the mayonnaise and chile paste. Refrigerate until ready to use.
Once the pork is done, let the pressure naturally release.
Remove the lid and shred the pork with two forks.
Assemble the sliders with the pork, pickled veggies and spicy mayonnaise. Top with cilantro and jalapeños. Serve and enjoy!
I order my Korean chile paste online, but it can also be found at Asian markets. You can substitute Sriracha instead, with similar results. Refrigerate any leftover pickled veggies.